Ingredients
-
18
-
2
-
3
-
1
-
2
-
1
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Stuffed Mini Mushrooms, From BH&G’s Diabetic Living issue 12 2007 , This is a great and healthy way to prepare stuffed mushrooms! The lemon added a very nice tang to the stuffing I’m not a fan of anchovies so added just a few drops of light soy sauce instead Great flavor, no guilt – thanks for posting this recipe!
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Steps
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1
Done
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Preheat Oven to 200 Degree Celsius. |
|
2
Done
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Line a Large Baking Tray With Non-Stick Baking Paper (parchment). |
|
3
Done
|
Pull the Stalks Off the Mushrooms, Then Cut a Thin Layer Off the Base. |
|
4
Done
|
Using a Food Processor Process the Bread Until Fine Crumbs Form. |
|
5
Done
|
in a Small Non-Stick Frying Pan (skillet) Place the Anchovies and Garlic, Cook Stirring Over Medium-High Heat For 2 Minutes. |
|
6
Done
|
Add the Breadcrumbs and Cook, Stirring Often, For 4 to 5 Minutes, or Until Lightly Toasted. |
|
7
Done
|
Transfer to a Medium Bowl and Add the Basil, Parsley, Lemon Zest and Lemon Juice, Stirring Until Well Combined. |
|
8
Done
|
Divide Filling Among the Mushroom Cups, Pressing Down Slightly. |
|
9
Done
|
Put on Lined Baking Tray and Bake For 12 to 15 Minutes or Until the Mushrooms Are Tender and the Breadcrumbs Are Golden Brown. |
|
10
Done
|
Serve. |
